Ingredients:

8 oz San Giorgio® Elbow Macaroni
bacon slices, chopped
2 cups shredded American cheese
2 cups shredded Monterey Jack cheese
2 cups fresh bread, cubed
1 medium onion, finely chopped
1 small green bell pepper, finely chopped
eggs, separated
2 cups milk
1 tsp salt
6 drops hot pepper sauce
  salsa (optional)

Cooking Directions:

1.  Prepare pasta according to package directions; drain.  Preheat oven to 325º F.

2.  In medium skillet, cook bacon until crisp; drain.

3.  In large bowl, combine cooked macaroni, bacon, cheeses, bread cubes, onion and green pepper. 

4.  In medium bowl, beat together egg yolks, milk, salt and hot pepper sauce. Add to macaroni mixture; mix well. 

5.  In large bowl, beat egg whites until stiff. Fold into macaroni mixture.

6.  Pour into buttered 12-inch quiche dish or 13 x 9-inch baking dish. Place a shallow baking dish with 1 to 2 inches water on lowest rack of 325º F oven. Place quiche on center rack.

7.  Bake until set and knife inserted in center comes out clean, about 1 hour. Let stand 5 minutes before cutting. Garnish as desired. Serve with salsa.